Preheat the oven to 350 F. Line the bottom of an 8-inch
round cake pan with parchment paper. Spray the paper and the sides of
the pan with non-stick spray, then dust with cocoa powder (just as if
you were greasing and flouring the pan).

In the bowl of
your electric mixer, combine the flour, sugar, cocoa, baking powder,
baking soda and salt. Add the remaining wet ingredients and beat on low
for 30 seconds to combine, then on medium speed for 2 minutes until
well blended.

Pour batter into the prepared pan. Bake at
350 for 25-28 minutes, until the center is done and the cake springs
back when gently touched. Cool in the pan for 30 minutes, then turn out
onto a wire rack. Cover loosely with a clean kitchen towel and cool
completely before serving.

For the ganache:

Chop
4 ounces bittersweet chocolate; place in a bowl and set aside. Heat
1/2 cup (4 ounces) cream in a small saucepan, and remove from the heat
just as it starts to boil. Pour the cream over the chocolate. Let
stand for several minutes then stir with a spatula until smooth and
shiny. Let stand at room temperature for 30 minutes before pouring over
the cooled cake.

If desired, place fresh raspberries on top of the ganache before it sets. Chill in the refrigerator for about an hour to set.